Recipe of Quick Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry
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Many things affect the quality of taste from Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry using 10 ingredients and 5 steps. Here is how you can achieve that.
This stir-fried meat and vegetable dish♪ is my husband's favorite.
This dish comes to our table when we start having leftover vegetables in the fridge.
Prepare the ingredients well, and all that's left is stir-frying quickly over high heat.
If you have extra time, remove the roots from the bean sprouts.
Cook the cabbage until it's a bit firm to keep the crunchy texture, then seasoning. Recipe by Chisora
Ingredients and spices that need to be Prepare to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry:
- 100 grams Thinly sliced pork belly (pork offcuts, pork loin are OK♪）
- 2/3 Carrot
- 2 Green peppers
- 1 pack King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK♪）
- 100 grams Bean sprouts
- 4 leaves Cabbage
- 1 clove Garlic
- 1 Salt and pepper
- 2 tbsp Vegetable oil
- 2 tsp Chinese soup stock (chicken stock granules are OK♪）
Instructions to make Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry
- Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
- Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
- Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
- When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
- Add the Chinese soup stock granules, and continue stir-frying briefly, and it's done.
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